Mexican Grilled Chicken And Vegetable Kabobs Recipes

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED VEGETABLE KABOBS

Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

MEXICAN CHICKEN KABOBS

Mexican Chicken Kabobs image

Time 9h

Number Of Ingredients 27

Ingredients

CHICKEN MARINADE:
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1/3 cup soy sauce
2 Tablespoons lemon juice, or 1 lemon juiced
2 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 cup olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs boneless, skinless chicken breasts,chopped into Kabob sized pieces
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Mexican Salsa:
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2 (15 ounce) cans of black beans, rinsed and drained
2 bell peppers diced - any color.
1/4 cup red onion, diced
2 (15.25 ounce) cans of corn, drained
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 Tablespoon cilantro, diced
2 teaspoons garlic, minced
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1 recipe for Fluffy Buttered Rice

Steps:

In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!

CHICKEN KABOBS MEXICANA

Chicken Kabobs Mexicana image

Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.

Provided by CJ

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes

Steps:

In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 9.4 g, Cholesterol 34.2 mg, Fat 7.9 g, Fiber 2.4 g, Protein 15.2 g, SaturatedFat 1.2 g, Sodium 49.4 mg, Sugar 3.2 g